1 egg 2/3 cup sugar
1. Preheat oven to 400 degrees. Using solid vegetable shortening, lightly grease the inside of a shallow 1 1/2 quart baking dish (about 11 by 7 by 1 1/2 inches). Assemble all the ingredients and equipment you'll need before you begin to make the cake.
2. In a medium-sized bowl, beat egg with a wooden spoon. Gradually add the 2/3 cup sugar, beating thoroughly after each addition until mixture is smooth, light and fluffy. (Most of the sugar should be dissolved before you proceed to Step 3.)
3. Put flour, baking powder, cinnamon and salt in a sifter. Sift over a large bowl or a piece of waxed paper. Add sifted-flour mixture to sugar-egg mixture alternately with milk, beginning and ending with flour and beating thoroughly after each addition.
4. When batter is thoroughly blended and all dry ingredients are moistened, add melted butter and vanilla extract. Beat thoroughly. Add blueberries all at one time and gently fold into batter, being careful you don't break the blueberries.
5. Pour cake batter into the prepared pan and smooth top evenly with a rubber spatula. Sprinkle top of batter with 2 tablespoons sugar. Place in oven on center rack and bake for 25 minutes or until top springs back when lightly touched with fingertip.
6. Remove cake from oven and place pan on a wire rack to cool slightly. Serve cake while still warm and have lots of sweet butter on the side to spread on the warm cake. This is good tea cake to serve for breakfast. Makes 8 servings.
For something a little different, stir 1/2 cup cubed cream cheese into the batter before spreading it in the pan. Then, for a quick frosting, mix 1 cup confectioners' sugar with 1 tablespoon softened butter and enough milk to make it spreadable. Spread gently over the top of the baked Blueberry Tea Cake and it's perfect for your next luncheon get-together.